A one-pot meal that gets done in a jiffy is just what you need on a busy weekday. This Pasta VeggieMash Bake has penne pasta, vegetables and chicken tossed in tomato sauce, then topped with Idaho Spuds VeggieMash, and baked for a hearty but easy meal.
You will need:
Pasta - 8 oz (use penne, rotini or any of your favorites)
Oil - 2 tbsp
Chicken breast - 4 oz, cut into strips
Red bell pepper - 1 small, cut into strips
Button mushrooms - ½ cup, sliced
Cayenne powder - ½ tsp
Black pepper powder - ¼ tsp
Garlic powder - ¼ tsp
Salt - to taste
Fresh parsley - 1 tbsp, chopped
Pasta sauce - 14-oz bottle (tomato-based)
Cheese - 1 cup, shredded (cheddar or any easy to melt cheese)
Idaho Spuds VeggieMash - 1 packet
Bacon - 2-3 strips, cooked and crumbled (optional)
How to:
Pre-heat the oven to 375 deg.F.
Cook pasta al-dente as per package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet. Add the chicken and sprinkle half of the cayenne powder, black pepper powder, garlic powder, and salt to taste. Cook chicken on all sides, until just cooked through. Remove to plate and set aside.
In the same pan, add red bell pepper, mushrooms, parsley and the remaining spices. Saute until tender-crisp, 2-3 minutes.
Return chicken and pasta to pan. Add pasta sauce and stir to combine. Simmer until heated through.
Prepare Idaho Spuds VeggieMash according to package instructions.
Pour pasta into a 9" casserole or a deep pie dish. Top with shredded cheese. Spread the prepared VeggieMash on top to cover the pasta completely.
Bake for 15-20 minutes. Remove from oven and top with crumbled bacon, if desired. Serve warm.
Notes:
1. If you have a 9" oven-safe skillet, that's the best thing ever. This recipe will then be truly be a one-pot meal!
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/09/04/pasta-veggie-mash-bake/